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Adjusting his cooking style over a 40-year televised culinary career, Graham Kerr has gone from boasting the beauty of butter to preaching the practice of low-fat cooking. Graham became fascinated with the hospitality industry at an early age and worked for his hotelier parents at London's top establishments. Encouraged to formalize his training, he entered the manager-trainee program at the prestigious Roebuck Hotel in East Sussex. Over the next two decades, he worked as a catering advisor to the British Army, General Manager of England's Royal Ascot Hotel, and the Chief Catering Advisor for the Royal Air Force in New Zealand, which led to his television debut. Responding to audience appeal, Graham starred in several cooking series, including his renowned 1969 tribute to decadent cooking, The Galloping Gourmet. Resurfacing with a new culinary philosophy after surviving a devastating accident and his wife's heart attack, Graham has been developing delicious healthy cuisine in his numerous cookbooks and cooking shows for over a decade. Graham Kerr joins Julia Child in a special production, JULIA CHILD & GRAHAM KERR: COOKING IN CONCERT.
 Mediterranean Fish Soup, Part 1
Mediterranean Fish Soup, Part 2
Mediterranean Fish Soup, Part 3
Mediterranean Fish Soup, Part 4
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